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ISSN: 2320-5407 Int. J. Adv. Res. 7(10), 870-877

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ISSN: 2320-5407 Int. J. Adv. Res. 7(10), 870-877 ISSN: 2320-5407 Int. J. Adv. Res. 7(10), 870-877 Journal Homepage: - www.journalijar.com Article DOI: 10.21474/IJAR01/9902 DOI URL: http://dx.doi.org/10.21474/IJAR01/9902 RESEARCH ARTICLE DEMAND AND SUPPLY ANALYSIS OF CAKES MADE OF FRUIT IN THE EASTERN PART OF LAGUNA: A BENCHMARK STUDY FOR THE ESTABLISHMENT OF CAKE BUSINESS IN SINILOAN LAGUNA. Juliet A. Caramonte, MBA College of Business Management and Accountancy, Laguna State Polytechnic University (LSPU)Siniloan, Laguna, Philippines. …………………………………………………………………………………………………….... Manuscript Info Abstract ……………………. ……………………………………………………………… Manuscript History A study was conducted in the four municipality in the Eastern part of Received: 14 August 2019 Laguna during summer of 2016. It aimed to seek an optimistic Final Accepted: 16 September 2019 opportunity on creating a unique cake products that could meet interest Published: October 2019 of the people who are looking for a new variety of taste for cakes made of fruit. Key words:- Demand and Supply, Innovation, Based on the survey there are a lot of bakeshop but there is none who Utilization, economic impact. produce cake products with cream filling. Utilization of raw materials such as fruits like ube, macapuno, langka and other fruit available during every season will be use as flavours for production of cake. Results showed that population as one of the demand determinants increased by 13.79% from 2010-2015 in Siniloan Laguna. The demand for cakes is increasing as population grows every year. Changes in one’s tastes and preferences was also the main concern of the study for the human satisfaction and consumption. Results revealed that Supply for cakes are only limited in the eastern part of Laguna based on survey. There are four cake producers that has a maximum capacity production of 21, 796 cakes per year. It also shows that cake manufacturers only produces cake without cream filling. Innovation of cake products is widespread and it is necessary to improved its taste for human consumption and satisfaction. Hence the survey revealed that the Supply of cakes need to increase for production to serve and satisfy the gap of the Demand. Copy Right, IJAR, 2019,. All rights reserved. …………………………………………………………………………………………………….... Introduction:- Decades ago, the usual merienda would be the regular Filipino fare, the kakanin,” said Zinnia Rivera, general manager of Red Ribbon. “today cakes, pastries and breads have now become common food items in Filipino homes and enjoyed every day.[1] Cake is considered as part of life because Filipinos are fond of eating cakes during celebrations. Sometimes, family celebrations won’t be complete without cake to make it more extra special. [1] Cake products are developed and improved through innovations. As the demand for cakes continuously increase, its flavours and fillings also Corresponding Author:-Juliet A. Caramonte. MBA Address:- College of Business Management and Accountancy, Laguna State Polytechnic University 870 (LSPU) Siniloan, Laguna, Philippines. ISSN: 2320-5407 Int. J. Adv. Res. 7(10), 870-877 changed. The food preferences and taste of the people are also changing it is why it is timely to innovate the products for its human consumptions. It is found out that consumers today are very particular in taste, health and also freshness. This is the reason why many producers and manufacturers improved and innovate its baked products. Statement of the Problem The study aims to gather evidence-based data in four municipality in the Eastern part of Laguna identifying the demand and supply analysis of cake products. 1. Specifically, it sought to answer the following questions: 2. What is the demographic profile of the respondents in terms of age, gender and address? 3. What is the total number of cake supplier/producer in the area? 4. What is the demand and supply of cakes in the eastern part of Laguna? 5. What are the economic impact and advantages of creating a new cake products in the area? Research Methodology :- The study used qualitative research design and the strategy adopted was exploratory. Qualitative research design is a form of investigation aiming on how people understand and make sense of their experiences and the world in which they live [9]. Broad exploration was conducted to generate valid and reliable information. A researcher-made survey questionnaire with open ended questions was used to allow the respondents to answer questions using their own words. After the survey questionnaire was answered, personal interview through an in-depth conversation between the researcher and the respondents was carried out to substantiate and explore further the respondents’ answers. Through an in-depth conversation, the researchers were able to have reliable data and information which provided more significance to the study. Review of Literature In a survey released in 2013 by the Annual Survey of Philippine Business and Industry (ASPBI), the number of manufacturing establishments for 2010 reached more than 16,000. Interestingly enough, manufacturers of breads, pastries, cakes, pies and other similar perishable bakery products accounted for 20.3 percent or more than 3,000 of the total number of establishments.The demand for freshly baked products increased by 20% since 2011 according to research. [1] According to Bayongan brought in more ideas and innovations “helping bakers achieve great taste and outstanding quality, while consumers get to enjoy the value for money they seek.” She explained that the Taste Tomorrow event is about the new consumer rules, a result of a global research stating that “consumers nowadays have grown very demanding as they embrace the luxury of choice. They demand better value for money and would buy staple food at lower prices so they can buy higher quality and trendier baked goods. This paradoxical attitude gives the industry the opportunity to sell innovative products with higher quality and gross margin opportunities.” [2] As quality, freshness and nutrition have become increasingly important to customers, the mass-produced, often frozen products offered by the industry have lost appeal. The view that a sweet indulgence should be fresh and high quality has gained traction among consumers, who are increasingly turning to artisanal bakeries for fresh, innovative baked goods. [3] The cake industry has grown to what is now a large scale concern also proved, not only the establishment of many branches by the key players, but also by the entry of foreign brands. The growth of the industry has not only been a source of employment; it has been responsible for changing the way Filipinos eat and enjoy food that was, only a few decades ago, not the usual fare. [1] “With the survey we were able to ask them what their preferences are and what they think the future of bakery, patisserie and chocolates will be in the next years. By knowing all these information we were able to share it to the bakers, food manufacturers which would actually help them in their business at least what we need to develop in terms of products development.[2] 871 ISSN: 2320-5407 Int. J. Adv. Res. 7(10), 870-877 It is found out that consumers today are very particular in taste, health, and also freshness. This is the reason why some of the producers and manufacturers hurled and even before products and ingredients which would help bring taste, health and freshness to the baked goods at the manufacturers,” The combat for market share in the bread and cake production industry is fast growing. The rise of the cake and bakery has been a substantial challenge for bread and cake producers or manufacturers, survey showed for the past five years. Findings Demand Sources of data on demand can be obtained either first hand or from existing documentation or both. Proper judgment must be exercises in deciding which methods to use. Interviews and special surveys are usually used to supplement the data collected from existing secondary sources. [5]. Siniloan as of 2015 December census is 40,243. The population increased by an average of 13.79% from 2010 to 2015. Barangay Information Management Systems (BIMS) This survey represents the demand based on the products, population and changes in user’s taste of the people living in town and its nearby areas. It was conducted to find out the necessary data for people and accurate analysis and presentation. The population of municipality of Pangil, Laguna has a total population of 27,711 in 2015. In the 2015 census, the population of Mabitac was 20,530 people and Famy, Laguna has the total population of 16,587 people. [4] Target markets also known as target consumers are certain clusters of consumers with similar or the same needs that most businesses target their marketing efforts in order to sell their products and services. Target markets can be separated into primary and secondary target markets. Primary target markets are those market segments to which marketing efforts are primarily directed and secondary markets are smaller or less important. [10] For this proposed project, the primary target market will be middle aged group who wants to buy cake products for consumption that is composed of young professionals, and housewives. The secondary target market will be adults who want to buy gifts for some occasions and the teen group who always want to eat cake anytime. The adults are composed of people who are at the peak of their career, the retired and other working people who have interest of buying a cake for gift. By and large, it is the outmost desire of the proponent to serve the area and nearby towns. The survey sample consist of 200 respondents and is distributed to four municipality, Famy, Siniloan, Pangil and Mabitac. Teen Age Group Frequency Total Percentage Yes No Siniloan 4 0 4 2% Pangil 4 0 4 2% Famy 2 0 2 1% Mabitac 4 0 4 2% Middle Age Group Siniloan 30 2 32 16% Pangil 25 2 27 14% Famy 32 1 33 17% Mabitac 29 2 31 16% Adult Group Siniloan 11 3 14 7% Pangil 18 1 19 10% Famy 14 1 15 8% Mabitac 13 2 15 8% TOTAL 186 14 200 100% Table 1:-Demographic Profile of the Respondents by Age Group 872 ISSN: 2320-5407 Int.
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